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Spicy honey-mustard veggie burgers recipe

Spicy honey-mustard veggie burgers recipe

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If you’re trying to cut down on meat but still fancy something indulgent on Friday night, this is the dish for you. We’ve switched things up by losing the bun and pairing the gently spiced meat-free burger with crispy sweet potato fries and corn on the cob. See method

Ingredients

  • 300g pack crispy sweet potato fries
  • 1 tsp olive oil
  • pinch of crushed chillies
  • 1 tbsp American mustard
  • 1 tbsp clear honey
  • 2 Tesco Plant Chef meat-free burgers
  • twin-pack corn on the cob, each cob halved
  • ½ x 90g pack babyleaf salad

Finishing touches (optional)

  • sliced chillies
  • chopped fresh coriander
  • sliced spring onion

Each serving contains

  • Energy

    2795kj
    669kcal     41%

  • Fat

    29g 41%

  • Saturates

    5g 26%

  • Sugars

    29g 32%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 71g Protein 21g Fibre 20g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato fries on a baking tray and cook in the oven for 18 mins until crispy. Mix the crushed chillies, mustard and honey in a small bowl and set aside.
  2. Meanwhile, heat the oil in a frying pan over a medium-high heat. Fry the burgers for 6 mins each side. While they cook, either microwave or boil the corn on the cob, following pack instructions. Pour the honey-mustard mixture over the burgers for the final min and keep turning so they get sticky and glazed.
  3. Serve the burgers (in buns, if you like) with the fries, salad and corn on the cob on the side. Scatter with the sliced chillies, chopped coriander and sliced spring onion, if you like.

Chef's tip: Sliced chilli, spring onion and fresh coriander add a huge hit of flavour.

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